Bibliographic citations
Sulca, J., (2023). Uso de proteína de Tara (Caesalpinia spinosa) para estabilizar emulsiones de aceite de Sacha Inchi (Plukenetia volubilis L.) obtenidas mediante ultrasonido [Universidad Nacional de San Martín. Fondo Editorial]. http://hdl.handle.net/11458/6034
Sulca, J., Uso de proteína de Tara (Caesalpinia spinosa) para estabilizar emulsiones de aceite de Sacha Inchi (Plukenetia volubilis L.) obtenidas mediante ultrasonido []. PE: Universidad Nacional de San Martín. Fondo Editorial; 2023. http://hdl.handle.net/11458/6034
@misc{renati/1054792,
title = "Uso de proteína de Tara (Caesalpinia spinosa) para estabilizar emulsiones de aceite de Sacha Inchi (Plukenetia volubilis L.) obtenidas mediante ultrasonido",
author = "Sulca Vasquez, Jhajaira Angelitha",
publisher = "Universidad Nacional de San Martín. Fondo Editorial",
year = "2023"
}
Use of Tara (Caesalpinia spinosa) protein to stabilize Sacha Inchi (Plukenetia volubilis L.) emulsions obtained by ultrasound Sacha Inchi oil has polyunsaturated fatty acids of great importance for health, such as linoleic and linolenic acid (omega-6 and omega-3, respectively). However, they are susceptible to oxidative deterioration, which generates unpleasant odors and flavors. To avoid or delay this process, microencapsulation of the oil by emulsification can be used. On the other hand, vegetable proteins are being used in the manufacture of emulsions as stabilizers, and the use of the ultrasonic method is becoming popular in the homogenization of these emulsions. Considering the above mentioned, the present work had as objectives (1) to characterize the functional properties of tara protein; and (2) to obtain stable emulsions of sacha inchi oil (Plukenetia volubilis L.) by ultrasound using Tara (Caesalpinia spinosa) protein, evaluating the effect of different concentrations (oil and protein) in the formation of stable emulsions. The research was based on characterizing tara protein, in its centesimal composition and based on its functional properties, such as water and oil absorption capacity, foam formation and gelation. Oil-in-water (O/W) emulsions were made using different concentrations of protein (2%, 4%, 6%) and oil (15%, 20% and 25%). Two types of homogenization were used: one with rotor-stator and the other combined with ultrasound, to the latter was added tara gum. The characterization of the emulsions was based on stability at different times, droplet size and optical microscopy. The results showed that tara protein presented a centesimal composition of 6.03% moisture, 45.16% total protein, 12.32% fat, 2.49% fiber, 6.04% ash and 27.96% carbohydrate. The protein had a higher oil absorption (2.1442 ±0.26 g/g solids) than water absorption (1.8201±0.02 g/g solids), did not present foam formation and the minimum concentration for gelling was 18%. The emulsions prepared at 25% oil with 4% and 6% protein with the combined method had greater stability with respect to the creaminess index and phase separation time. On the other hand, the emulsion prepared at 4% protein and 15% oil with the combined method had the lowest average droplet size (6.87 μm). In conclusion, the results show that the combination method (rotor-stator, ultrasound and tara gum) was effective in preparing stabilized emulsions with tara protein.
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